Crabless Cake with Hearts of Palm and Artichoke
Servings: 12 cakes
Equipment
- food processor
Ingredients
- 3 potatoes, medium
- 4 green onions chopped
- 1 lime juice and zest
- 1 inch fresh ginger peeled and chopped
- 1 tablespoon soy sauce
- 2 tablespoons Thai red curry paste
- 1 can hearts of palm drained
- 1 can artichoke hearts drained
- salt and pepper
Instructions
- Peel and cube the potatoes, cover with water in a pan, and boil until tender. Drain, mash, and set aside.
- Put green onion, lime juice, lime zest, ginger, soy sauce, and curry paste into a food processor. Process to a paste.
- Chop and shred the hearts of palm. Roughly chop the artichoke hearts. Place between two clean dishtowels and squeeze to remove as much liquid as possible. You want this component to be dry.
- Mix together the potatoes, paste, and shredded vegetables. Season with salt and pepper.
- Form into patties. Bake at 400° on a parchment-paper-covered baking sheet for about 20 minutes; flip half-way. They should be light golden brown.
- Turn on the broiler for about one minute--watch them! They will get a bit more brown.
- Serve with dill remoulade: mix together vegan sour cream, ketchup, mustard, dill, parsley. Or lemon wedges, or cocktail sauce.